Search result: GB/T 22346-2023 (GB/T 22346-2008 Older version)
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 22346-2023 | English | 189 |
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Quality grade of chestnut
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GB/T 22346-2023
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| GB/T 22346-2008 | English | 319 |
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Quality grade of Chinese chestnut
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GB/T 22346-2008
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| Standard ID | GB/T 22346-2023 (GB/T22346-2023) | | Description (Translated English) | Quality grade of chestnut | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B66 | | Classification of International Standard | 67.080 | | Word Count Estimation | 9,915 | | Date of Issue | 2023-03-17 | | Date of Implementation | 2023-10-01 | | Older Standard (superseded by this standard) | GB/T 22346-2008 | | Issuing agency(ies) | State Forestry and Grassland Administration |
GB/T 22346-2023
ICS67:080
CCSB66
National Standards of People's Republic of China
Replacing GB/T 22346-2008
Chestnut product quality grade
Released on 2023-03-17
2023-10-01 implementation
State Administration for Market Regulation
Released by the National Standardization Management Committee
foreword
This document is in accordance with the provisions of GB/T 1:1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents"
drafting:
This document replaces GB/T 22346-2008 "Chestnut Quality Grade": Compared with GB/T 22346-2008, except for structural adjustment and editing
In addition to sexual changes, the main technical changes are as follows:
---Changed the scope (see Chapter 1, Chapter 1 of the:2008 edition), expanding from Chinese chestnut to chestnut, Dandong chestnut, and Chinese chestnut, etc:
quality chestnut;
--- Added the term "processed chestnut" and its definition (see 3:4);
--- Changed some terms and definitions (see 3:1, 3:1 of the:2008 edition);
---Deleted the requirements for health indicators (see 4:4 of the:2008 edition);
--- Increased the quality grade requirements of Dandong chestnut and Chinese chestnut (see Chapter 4);
--- Changed the quality grade quantity and requirements of chestnut (see Chapter 4, Chapter 4 of the:2008 edition);
--- Added the physical and chemical index requirements of Dandong chestnut and Chinese chestnut (see Chapter 4);
---Changed the physical and chemical index requirements of chestnut (see Chapter 4, Chapter 4 of the:2008 edition);
--- Changed the corresponding detection methods of quality grades and physical and chemical indicators (see Chapter 5, Chapter 5 of the:2008 edition);
--- Changed the inspection rules (see Chapter 6, Chapter 6 of the:2008 edition);
--- Changed the packaging requirements (see Chapter 7, Chapter 7 of the:2008 edition);
--- Changed the transportation requirements (see Chapter 9, Chapter 9 of the:2008 edition):
Please note that some contents of this document may refer to patents: The issuing agency of this document assumes no responsibility for identifying patents:
This document is proposed by the State Forestry and Grassland Administration:
This document is under the jurisdiction of the National Economic Forest Products Standardization Technical Committee (SAC/TC557):
This document was drafted by: China National Institute of Standardization, Changli Fruit Tree Research Institute of Hebei Academy of Agriculture and Forestry Sciences, and Asian Academy of Forestry Sciences of China
Institute of Tropical Forestry, Shenzhen Institute of Standards and Technology, Liaoning Provincial Institute of Economic Forestry, Three Squirrels Co:, Ltd:, Food and Drug Environmental Inspection and Research Institute
Research Institute (Shandong) Group Co:, Ltd:, Zhongshan Food Society, Beijing Agricultural College, Beijing Academy of Agriculture and Forestry Sciences, Tai'an City Taishan Forestry Science Research
Institute, Tangshan Shanghegu Chestnut Development Co:, Ltd:, China Rural Technology Development Center, Jilin University, Jiangsu Quality and Standardization Research Institute:
The main drafters of this document: Xi Xingjun, Wang Guangpeng, Jiang Xibing, Yang Zhihua, Mo Runhong, Qin Ling, Zheng Ruijie, Wei Benqiang, Xie Lihua,
Jing Anyuan, Dong Renhua, Lan Yanping, Zhang Jiliang, Zhang Jixiao, Xue Haifeng, Gu Qianhui, Xing Yu, Sun Yangyang, Zhang Yue, Zhao Guoliang, Hu Xiaolu, Meng Lingling,
Qi Jiangtao, Sun Xiyu, Wang Jing:
The release status of previous versions of this document and the documents it replaces are as follows:
---First published as GB/T 22346-2008 in:2008;
--- This is the first revision:
Chestnut product quality grade
1 Scope
This document specifies the technical requirements for quality grades, inspection methods, inspection rules, packaging, transportation and storage of chestnut products:
2 Normative references
The contents of the following documents constitute the essential provisions of this document through normative references in the text: Among them, dated references
For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to
this document:
GB/T 191 Packaging, storage and transportation icon marks
GB 5009:3 National Food Safety Standard Determination of Moisture in Food
GB 5009:9 National Food Safety Standard Determination of Starch in Food
GB/T 15683 Determination of Amylose Content in Rice
GB/T 32950 Labeling of fresh and live agricultural products
LY/T 1674 Chestnut Storage and Preservation Technical Regulations
NY/T 1278 Determination of Soluble Sugar in Vegetables and Their Products Copper Reduction Iodometric Method
3 Terms and Definitions
The following terms and definitions apply to this document:
3:1
Harvest ripe period ripeperiod
The chestnut buds are naturally cracked on the tree, and the chestnut fruit is plump and has the color, flavor and other properties that this variety should have when it matures, which is suitable for transportation, storage or processing:
stage of growth and development:
3:2
Stir-frying chestnut stir-fryingspecies
Chestnut varieties suitable for high-temperature frying:
Note: Generally, it has the characteristics of fine and waxy meat, high sugar content, low water content, and sweet flavor:
3:3
vegetable chestnut stewingspecies
A chestnut variety suitable for eating as a dish:
Note: Generally, it has the characteristics of rough meat, high water content and low sugar content:
3:4
Processing chestnut processingspecies
Chestnut varieties suitable for processing into canned chestnut fruit, chestnut kernel snack food, chestnut powder and other products:
Note: Generally, it has the characteristics of large chestnut fruit and low processing breakage rate:
......
GB/T 22346-2008
Quality grade of chinese chestnut
ICS 67.080
B66
National Standards of People's Republic of China
Chestnut quality level
Posted 2008-09-02
2009-03-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
Appendix A of this standard is a normative appendix.
This standard is proposed and managed by the State Forestry Administration.
This standard was drafted. Changli Institute of Pomology, Hebei Academy of Agriculture, Forestry Bureau of Hebei Province, Nanjing Institute of Botany, Beijing
Agriculture, China National Institute of Standardization.
The main drafters of this standard. SOCIETY FOR Liu Xiang, Wang Guangpeng, sealing a new country, Houju Min, Liu Liu, Qinling, Xi Xing army.
Chestnut quality level
1 Scope
This standard specifies the chestnut quality level, testing methods, inspection rules, packaging, labeling, transportation and storage.
This standard applies to our chestnut production, acquisitions and sales.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB/T 191-2008 Packaging - Pictorial signs
Determination of GB/T 5009.9 food starch
GB/T 6194 Fruits, vegetables and soluble sugar assay
GB/T 8855 sampling fresh fruits and vegetables
GB/T 10362-1989 Determination of moisture corn
LY/T 1674-2006 Technical specification Chestnut Storage
LS/T 3801-1987 food packaging sacks
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Chestnut bud natural crack in the trees, nuts should be plump and have some of the varieties mature color, flavor and other traits.
3.2
Products harmful to human health appears or should not have items, such as sand, earth, hair and so on.
3.3
In addition to the unique flavor of Chestnut outside odor and taste.
3.4
Suitable for fried edible varieties, generally with fine succulent waxy, high sugar content, sweet flavor, peel dark brown, less hair characteristics.
3.5
Suitable for vegetable varieties, generally have coarse japonica meat, low sugar content, peel hairs more features.
3.6
Uniform degree chestnut nut size.
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